Duck Webs in Oyster Sauce

Directions

Remove the outer skin of the duck webs; wash and clean well.

Crush the ginger root and onions.

Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce.

After 5 minutes or so, transfer the entire contents to a sand-pot or casserole.

Add sugar, a little salt, star anise and a little stock or water.

Simmer gently for 3 hours.

Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar.

Place them on a serving dish, then arrange the duck webs on top of that.

Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil.

Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve.

The oyster sauce enriches the subtle taste of the duck webs.